1.5lbspork liver- make sure pork is from a farmer who does not feed hogs drugs and allows them room to roam and feeds a varied diet
1/2cupfig balsamic vinegar
1/8cupsherry
8figs sliced
1-2cupschicken stock
~2 T spelt flour or unbleached flour or tapioca starch for thickening of sauce
1/2cupbacon chopped
1-2onionssliced and caramelized in grass fed butter for ~30 minutes
Spelt or unbleached floursalt and pepper for breading
lard or bacon fat for cooking
salt to taste
Instructions
Slice liver into 1/4 - 1/2 in thick pieces and soak in lemon juice or milk for a few hours before cooking. Rinse and pat dry and coat in flour/salt and pepper. Over medium high heat in a cast iron pan in bacon fat or lard, cook the liver for a few minutes each side until firm. Remove and keep warm.
In a sauce pan heat vinegars, figs and stock until reduced in half. Whisk in flour until sauce gets to desired thickness. Salt to taste.
Serve liver with sauce, and top with bacon and onions. This dish is rich and goes well with fresh bread to soak up extra sauce.